8: Hand sink near prep station has no paper towels. Corrective Action: placed by person in charge
18: Beans cooled past the 2 hour period at 80 F. Corrective Action: reheated to 165F and reviewed proper cooling period and times. Reviewed better and more reliable cooling methods such as ice bath,
19: Improper hot holding of beans and rice at 122 and 129 F. For 2 hours. Corrective Action: reheated to 175 by employee.
19: Improper hot holding of queso at front of house steam table
26: Cascade stored on top of dish machine. Corrective Action: moved to underneath dish machine to protect clean dishes.
26: Unlabeled chemical bottle at dishes. Corrective Action: labeled by person in charge
37: Personal drink stored over prep cooler
37: Pan of chiles uncovered in dry storage.
49: Mop sink needs hose bib/backflow preventer as current one is broken and leaking
50: Low temperature dish machine and both handsinks have drain pipe leaks onto floor
53: Flooring throughout facility in poor repair.
55: Permit posted is out of date.
56: Mostt recent inspection report not posted,
57: Missing no smoking signage at back entrance.
Additional Comments
Discussed proper storage of single service items upside down and 6 inches off floor. Discussed proper labeling of liquid like water if stored in bottle. Missing no smoking signage at back entrance. Reviewed and discussed proper wiping cloth usage, sanitizer bucket storage. Discussed proper cleaning of cooler gaskets and hood vent covered. Answered question about ensuring pans are properly dried and not stacked wet after sanitizing . Missing no smoking sign on back entrance.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
